Thursday: Broiled vegetables

This was a convenient way to use the zucchini and eggplant waiting in the fridge as well as some of the great lime-yogurt sauce from Wednesday night. The preparation was simple: I cut an eggplant and a couple zucchini into planks, brushed them with olive oil, and then broiled them until they were the right color. After they came out of the broiler I tossed the planks with a bit of salt and then served them with the yogurt sauce and leftover chicken pieces.